Arusuvai Season 2 – Spicy Milagai podi

Arusuvai season 2 is here…when i got a mail from Sayantani some time back..it felt really nice to be back in the blog world and be part of an event and most of all the Arusuvai Friendshipchain. It is always fun and nice to share the cooking passion with other bloggers…yay!!!

So as a part of the friendship chain….Hema sent me some very beautiful things…Peach Apricot tea, a beautiful letter, black till and a lovely Ganesha key chain. Thank you Hema…

The moment i saw black till, i knew what i had to make…. spicy milagai podi with black till…milagai podi (powder) is usually eaten with idlis or dosais and makes the whole breakfast experience greeeat!

Print Recipe
Arusuvai Season 2 - Spicy Milagai podi
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Dry roast the dals and till separately and set aside (do ensure that the dals do not become burnt while roasting)
  2. Heat (moderately) oil in a kadai and add the hing to it.
  3. Now add the red chillies and roast them.
  4. Once the red chillies are roasted, switch of the gas and add the curry leaves to it and mix well.
  5. Let all the ingredients cool down.
  6. In a mixer grinder, grind the chillies, then add the dals & till and set aside...add salt according to taste.
  7. Serve with hot idlis or dosais...njoy!!

Suhiyan for Saraswati Pooja

Saraswati pooja is celebrated on the 9th day of navaratri. Goddess saraswati is the presiding deity of the spoken word. Mounting on her swan, she plays on Kachchapi, her veena and is worshipped as the presiding deity of knowledge… To know a little more visit here …

saraswathi_puja.jpg
This Saraswati pooja i made Suhiyan for neivedyam / prasadam

This is my entry for Vcuisine’s RCI-Tamil Festivalstamil-festival.gif

Print Recipe
Suhiyan for Saraswati Pooja
Servings
Ingredients
Cover
Servings
Ingredients
Cover
Instructions
  1. Soak the urad dal for 3-4 hours in water.
  2. Grind the urad dal in a processor or mixie with salt. The consistency should be a little thinner than what we grind for ulundu vadai (urad dal vadai)
  3. Powder the jaggery and set aside...
  4. Heat a kadai, add little water (1-3 tsp) and add the jaggery to it. Dissolve the jaggery in the water.
  5. Once the jaggery starts frothing add the coconut and keep stirring on slow flame...
  6. Cook till all the water is absorbed and the mixture thickens (if the mixture is rolled in the palm of the hands, one should be able to make small balls out of it). Add cardamom powder and keep aside...
  7. Make small balls of the coconut mixture.
  8. Dip the coconut balls in the urad dal mixture and fry them in oil